Crawfish Crab And Shrimp Ceviche Recipes

Steps:

• Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
• Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
• Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
• Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Steps:

• In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
• Add shrimp and crawfish, cover and cook over med.
• heat until shrimp and crawfish are cooked down and pink.
• Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
• Add parsley and green onions.
• Cook another 5 minute.
• serve over hot rice.

Steps:

• Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
• In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.